• pepper                 Chili

    1lb. lean ground beef
    1 medium to large onion - chopped
    2  14.5 oz. cans diced or stewed tomatoes
    1  12 oz. can tomato paste
    1  15.5 oz. can kidney beans - drain well
    1 Tbs chili powder
    1/4c sugar (or more to taste)

    Brown ground beef in a skillet until no longer pink.  Add chopped onion and cook until softened.  Set aside.

    In a large pot or slow cooker, combine tomatoes, paste, kidney beans, chili powder and sugar.  Mix well, and warm on low to medium heat. 

    Add the meat mixture to the tomato mixture and heat through. 

    ***May add more chili pepper or hot sauce if you desire the chili to be more zesty!

    Serve by itself or you may place a dollop of sour cream or shredded cheddar cheese on top.  You can also add oyster crackers or serve with crusty Italian bread. 

    This is delicious on a chilly winter day!

    Submitted by Elaine Damon

Last Modified on November 11, 2011